Some may wonder what this is all about calling a cheesecake gluten free. It is referred to as gluten free because of the crust, as it is prepared without gluten. We used graham cracker wheat flour, gingersnap cookies, and both contain no gluten. If you would like to read about the history of cheesecake, and the battle over if it is truly a cake or not, read our article titled Thank the Greeks for Cheesecake.
The article also offers another way to prepare a cheesecake crust gluten free, using almonds, flaxseed, and oats (make sure the oats are certified gluten free). It also offers images and step-by-step instructions on making cheesecake.
Here is what you will need for the featured recipe: Gluten Free Pumpkin Cheesecake.
3/4 cup gluten free graham cracker flour
1/4 cup sugar
8 tablespoons butter, melted
Preheat oven to 350 degrees.
Prepare a springform pan with parchment paper, and place crust in the center and spread the crust out evenly, touching all sides of the springform pan ring. Bake in oven for 8 minutes. Place on a rack to cool.
The cheesecake ingredients are:
2- 8 oz. cream cheese, soft
1- 14.5 oz. can organic pumpkin
1 cup Greek yogurt
3 eggs, large
1/2 cup sugar
2 tsp. pie spice
2 tsp. vanilla extract
¼ tsp. salt
Add eggs one at a time, processing after each addition, but do not over mix.
Pour mixture over cooled crust.
Bake cheesecake for 55 to 65 minutes, or until center is set.
For best results fill a roasting pan to ½ inch from top with hot water. Place the roasting pan on bottom rack and place spring-form pan on top rack directly over roasting pan.
Do not open oven at all until 55 minutes has past. Turn off the oven and jar the oven door for one hour more. Remove cheesecake and cool 30 minutes on a rack, run a knife between cake and sides of pan to loosen as it cools. Place into refrigerator for up to 24 hours but no less than 4 hours.
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